Corn Salad With Queso Fresco
- 8 ears sweet corn or 4 cups frozen whole kernel corn
- 2 cups queso fresco crumbled, 8 ounces
- 1 cup sweet pepper finely chopped red, 1 large
- 1/2 cup red onion finely chopped, 1 medium
- 1 chile pepper fresh jalapeno, seeded and finely chopped, optional
- 1/4 cup olive oil
- 1/4 cup lime juice
- 2 tablespoons fresh cilantro finely snipped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper freshly
- Cut corn from cobs, if using. In a large saucepan bring about 1/2 inch water to boiling. Place a steamer insert in the saucepan so bottom doesn't touch the water. Add corn to steamer insert. Cover and steam for 2 to 4 minutes or until corn is crisp-tender.
- In a large bowl combine corn, queso fresco, sweet pepper, red onion, and, if desired, chile pepper.
- For dressing, in a screw-top jar combine olive oil, lime juice, cilantro, salt, and black pepper. Cover and shake well to combine.
- Add dressing to corn mixture; toss gently to combine. Chill for 2 hours before serving.
- Nutrition Facts (Corn Salad with Queso Fresco)ner serving: 164 kcal cal., 7 g fat (1 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 0 mg chol., 129 mg sodium, 18 g carb., 2 g fiber, 4 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet
corn, queso fresco, sweet pepper, red onion, chile pepper, olive oil, lime juice, fresh cilantro, salt, ground black pepper
Taken from www.yummly.com/recipe/Corn-Salad-with-Queso-Fresco-1221309 (may not work)